Prepare the Breading Station
Set up three shallow dishes. In the first, mix together the all-purpose flour, garlic salt, onion powder, and black pepper. In the second dish, whisk the eggs with a splash of water. In the third dish, combine the panko breadcrumbs, 2 tablespoons of grated parmesan cheese, and 1 teaspoon of Italian seasoning.

Bread the Chicken
Pat each chicken cutlet dry. Dredge a cutlet in the flour mixture, shaking off the excess. Dip it into the egg wash, and then press it firmly into the panko mixture, ensuring it is fully coated on both sides. Set aside on a plate and repeat with the remaining cutlets.

Fry the Chicken
Heat about an inch of oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place two chicken cutlets in the pan. Fry for 3-4 minutes per side, until golden brown, crispy, and cooked through. Transfer the cooked chicken to a wire rack to drain. Repeat with the remaining chicken.

Prepare and Toast the Garlic Rolls
Preheat your oven’s broiler. In a small bowl, combine the very soft butter, 1 tablespoon of grated parmesan, garlic powder, and ½ teaspoon of Italian seasoning. Mix until smooth. Slice the hoagie rolls open and spread the garlic butter mixture evenly on the cut sides. Place on a baking sheet and broil for 1-2 minutes until the butter is melted and the edges are golden.

Assemble the Sandwich
Spread a generous layer of warm marinara sauce on both sides of the toasted garlic rolls. Place a cooked chicken cutlet on the bottom half of each roll. Top the chicken with another spoonful of marinara sauce and then cover generously with the shredded mozzarella cheese.

The Final Melt and Serving
Place the open-faced sandwiches back under the broiler for 2-3 minutes, or until the mozzarella cheese is completely melted, bubbly, and slightly browned. Place the top of the roll on and serve immediately.